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Chorizo and Black Bean Soup


The perfect soup for when it gets cold outside. Bold and delicious flavors with a big kick will keep you warm during the winter months.


  • 1 pd of dry black beans
  • 3 cups of chicken stock from a 32 oz. container, reserve the rest
  • 1 14 oz can of fire roasted tomatoes
  • 1 tablespoon of green sofrito
  • 24 oz of Mexican chorizo
  • 1 tablespoon of lime juice
  • 3 tomatillos
  • 1 large onion
  • 2 tablespoons of minced garlic
  • 1 7 oz can of chipotle peppers in adobo sauce
  • a dollop of Mexican crema


  1. Add all of the ingredients into the crockpot
  2. Make sure all beans are submerged under chicken stock, chorizo too
  3. Quarter the onion
  4. cut the stem out of the tomatillo and place in crockpot, if not submerged that is okay.
  5. Check beans in about 2 hours to make sure none stick to the bottom, then go back to stir every 2 hours after that for a total of 8 hours.
  6. Depending on size of blender, pour contents into blender and blend, add additional chicken stock if needed to smooth out the soup a little at a time, if needed.
  7. If pulling chicken stock out of the fridge, microwave prior to pouring into blender.
  8. Garnish with Mexican crema and serve
  • Prep Time: 10 mins
  • Cook Time: 8 hours
  • Category: Dinner
  • Cuisine: Mexican

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